No-Bake Pumpkin Pie

When I made this pie I was just getting over food poisoning (ugggh, super inconvenient when I'm just trying to figure out how to be a mama!), but yet I still wanted to eat the WHOLE DARN THING!! OMG, it's SOOOO yummy.

Pumpkins are a reminder of one of my favourite times of year - Fall. How perfect is it when the air gets crispy, the leaves are slowly changing colour to vibrant red, orange and yellow and you can wear fall clothes? It also means farmers markets are abundant with fall vegetables including pumpkins. I absolutely love the flavour and natural sweetness of roasted pumpkin which is why I always make a point to make tons of pumpkin-inspired recipes this time of year including my Pumpkin Chocolate Chip Muffins , Pumpkin Spice Smoothie and my Pumpkin Chickpea Coconut Soup.

When I saw pumpkins at the farmer's market, I knew exactly what I wanted to make – pumpkin pie!!

But not your typical baked version with 2 cups of sugar; a nourishing and flavourful version that is totally gluten-free, dairy-free and refined sugar-free so that anyone can enjoy it!

This pie is a total crowd-pleaser! So if you are celebrating Canadian Thanksgiving this weekend then I highly recommend you make this for your family and friends. You don't even have to tell them it's healthy, or maybe tell them after they've devoured a piece.

The good fats in the cashews and pecans make this dessert very blood sugar balancing. This means, you’ll enjoy a slice and feel very satisfied. It’s also the perfect dessert from a food combining perspective.

Enjoying a slice after a main meal won’t make you bloated, provided you haven’t overeaten. Keep this pie in mind as your filling your plate at Thanksgiving dinner (hint hint ... save room because it’s also filling!).

To make the bottom, place the dates, pecans, shredded coconut and cinnamon in a food processor or blender and blend away until it forms a smoother texture, but still a bit crumbly.

Press this mixture into a 9? spring form pan (if you don't have this size, just remember the smaller the pan the thicker the crust and the larger the pan the thinner the crust). Place it in the freezer and chill while you prepare the pie filling.

To make the filling, place the soaked cashews, coconut oil, vanilla, pumpkin, honey or maple syrup and spices in a food processor or blender and blend until smooth.

Remove the chilled bottom from the freezer and top with the pumpkin pie filling.

Cover and refrigerate or freeze, several hours or overnight.

If you've frozen the pie overnight you may need to let it thaw a couple of hours in the fridge.

Enjoy!

Notes

Serves 8
Roasted pumpkin

1 small pumpkin, cut into large chunks as per photo above (they are usually labelled as "pumpkin pie" pumpkins at the grocery store)

Preheat oven to 375F degrees. Place pumpkin in a baking dish with a lid and fill the bottom with 1/4 inch water. Bake for 35 to 45 minutes until pumpkin is fork tender. Once it's cooked it will easily fall off the skin. You can puree it in a food processor to make it easier to measure the amount needed for the pie.

Alternatively, if you're crunched for time you can buy organic canned pumpkin puree. Of course, roasting it yourself tastes much better is more nutrient-dense.

I’m actually enjoying a piece right now while typing with one finger and nursing “Vivi” aka Vienna — I’ve learned more about multi-tasking in four weeks than in 37 years!!

If you make this recipe be sure to share it and tag me on instagram @joyoushealth #joyoushealth as I love seeing what you make!

Great question! I will add this part to the recipe. You can either buy organic canned roasted pumpkin or roast it yourself. Of course it's tastier and more nutritious if you roast it yourself :)

Anita • October 8, 2015

What?! You can't be 37...you barely look 27! haha Isn't motherhood amazing? I'm sure you're getting into the swing of things. Just be kind to yourself...it's a BIG adjustment for all of you! :) This looks delicious, btw!

Aww thanks Anita! And yes, motherhood is incredible. Most rewarding job in the entire world. I feel like I'm getting into the swing of things but I'm sure everything will change once Vienna has a new leap/growth spurt but every day she amazes me with something new. This week she's been studying my face with intensity... it's the cutest thing ever. :)

Louise Gagne • October 8, 2015

Hi Joy:
I need to make this totally nut free as we have nut allergies in the family - any suggestions for the pie crust? You're help would be wonderful. Thank you so much you are wonderful. LG

Hi Louise, what about seeds? You could make it with sunflower seeds instead of pecans. I haven't tried it so I can't say if it will taste good, but it would work. Keep in mind the pie filling part is made of cashews.

Marissa • October 8, 2015

Hi Joy, I'm a long time follower of yours! You & I actually had baby girls about 2 weeks apart, mine (Mabel) being born on Sept. 17! I totally loved what you said about learning to multi task more in the last few weeks than our entire lives. SO true. Mamas just do it all! I know these are some of the best weeks of our lives, but they are certainly not without challenges. I wish you and baby Vivi the best. Can't wait to see more updates on her as times passes.

Mmmm!!! Thank you so much Joy! I hope that you are feeling better (awful feeling). Question for you - can we substitute the honey or maple syrup with liquid stevia? If so, how much would you suggest?
Thank you again! I am definitely making this this weekend :)